AISubs v3.6
Let's say it together.
One, two...
Suienser!
Today, we have something special for you.
What is it?
The other side of this plant is a cafe.
Really?
Yes.
Do you use it?
NHK Broadcasting Center 5th floor in front of the cafe.
5th floor?
Not in front of the cafe, but behind the cafe.
I'm worried about something recently. I want to live alone someday, but I'm not good at cooking at all.
Can you teach me how to cook?
Can you cook?
I can cook very well.
You look like you can cook.
I'm good at it.
Is it "rakko"?
No, it's not.
What are you good at cooking?
I've been making pork cutlet recently.
Does Misty cook?
Yes, she does.
She's good at it, isn't she?
She's good at it. She works hard and makes it.
To be honest, you have an ambition like a cookbook, don't you?
She doesn't have it at all.
Really?
Delicious de Misty.
You have an ambition like a cookbook, don't you?
Today's theme is...
A cooking kitchen that always fails.
What do you mean?
I don't know.
I haven't seen it at all so far.
If you experience it and see it, you'll be able to make food that always fails.
Are you ready?
One, two...
A cooking kitchen that always fails.
Start!
AKB48's...
"Doki Doki"...
"Cooking"...
"Kitchen"!
Let me introduce you to the master of cooking.
She is...
Welcome!
What should I hide from you?
I'm not just a professional.
What?
Are you a failed professional?
That's right. I'm a failed professional.
What?
I have some information.
My husband once made me eat a raw hamburger.
What?
Really?
I'm scared.
What?
This time, everyone will try Chinese sauce.
The key to deliciousness is this thickness.
I'm looking forward to delicious sauce.
First of all, we will make a thick batter.
Yes, a thick one.
Cooking starts now.
Everyone, be careful not to make a mistake.
Then, we will put this soup stock in a pot and heat it up.
Yes.
Next, we will use the soup stock.
Heat it up until it boils.
It smells like soy sauce.
It smells good.
It smells like soy sauce.
It smells good.
Then, we will turn off the heat for now.
Then, we will add the thick batter we made earlier while stirring it slowly.
Yes.
Yes, yes.
Let's add it slowly.
Then, we will stir it and heat it up.
Wow, you are fast.
I already know how to do it.
You can make it this easily.
Stir it gently and heat it up again.
Now you can make a delicious sauce.
Did you make it thick?
No, it's not.
It's not thick at all.
What's more...
Teacher, did you make something weird?
It's too big.
What's this?
It's not thick at all.
It's weird.
Isn't this sauce a little weird?
It's smooth.
Huh?
What's this?
Something is stuck on the tofu.
Hey, hey!
Isn't this a soup, not a sauce?
Teacher, this is a completely different dish.
It's a great failure.
As expected, it's a great failure.
But why wasn't it thick?
What's this?
But you have to heat it up again and again, right?
So I heated it up again and again.
You stirred it too much.
That's it!
It's a little messy.
You should have put more love in it.
You didn't put enough love in it.
You didn't stir it well, did you?
You stirred it well, didn't you?
I stirred it well, so it became like this.
That's not true.
It's a soup, but it's not thick.
What's wrong with it?
I don't know.
I don't know, either.
When do you put it in?
Temperature? Temperature doesn't matter.
Because you boil it, turn off the heat, put in potato starch and mix it, and thicken it.
Have you ever not thickened it like that?
No, I haven't.
I've only done it a few times.
Please try it.
I don't like it.
How is it?
It's good.
Is it normal soup stock?
It's not hot at all.
You know what I'm talking about, right?
It's like somen soup.
Is it curry?
Am I poisonous?
You used complicated words like "thickness" and so on, didn't you?
Oh, I see.
Why didn't you say "water" and "potato starch"?
I was a little worried about it.
If it was solidified...
It looks like wheat flour.
Wheat flour is solidified.
It's likely to be.
It's certainly wheat flour that turns white.
It's wheat flour.
You made it wheat flour, didn't you?
Is it possible?
You wouldn't say "water" and "potato starch", would you?
Even though it's potato starch, you wouldn't deceive such a pure girl like her.
"Water" and "potato starch"
Again, "Doki Doki Oryori Kitchen"!
I have an announcement to make.
The master is Tsumari Tsumaki of the Department of Engineering, University of Tokyo.
What?!
Tsumari Tsumaki?
I won't say that she is a master of failure.
In fact, she was an amazing person who was active in the field of kitchen science.
Let me shake your hand.
You might be good at cooking.
That's right.
Here it comes!
It's still early.
Think carefully about where there is a mistake in this recipe.
How to make it...
Heat up the broth and when it boils, turn off the heat for a while.
Is it too hot?
Can't it boil?
I don't think there is a problem in how to make it.
Does it mean...
Could it be...
The recipe is correct.
Does it mean...
It's a material!
By the way, what is a thick batter?
Is it water and wheat flour?
It was wheat flour.
At that time, she was using wheat flour as a thickener.
Could it be the cause of her failure?
When I made kudzu oil before, I added potato starch and it became a little thick.
Is it potato starch?
Yes, it is.
I don't know.
Does that mean you can really make it with that much of potato starch?
Yes, that's right.
Wow!
That's right.
In fact, I should have used potato starch, but I made a mistake with flour.
By the way, this is Ms. Uchida's actual story.
Really?
Well then, let's start cooking.
Let's start cooking again!
This time, of course, it's not flour, but potato starch!
Everyone, please give me a delicious and thick sauce!
All right, let's put it in!
All right!
When you put it in, please stir it with a ladle and mix it.
All right!
Now, it's finally time!
Wow!
Awesome!
Wow!
Awesome!
I can't believe it!
Wow!
Awesome!
It's so thick!
I can't move my hands like this!
Thickness achieved with potato starch!
However, Ms. Uchida suddenly asked us this question...
Do you know why potato starch should not be used instead of wheat flour?
I don't know.
I've never thought about it.
The ingredient of potato starch...
What is potato starch made of?
It's potato starch, so chestnuts...
Chestnuts!
Yes, yes.
Oh, I know!
It's the same as when you put chestnuts in it.
No, no.
Actually, potato starch is made of potato starch.
In the first place, potatoes grow in water-rich underground,
so starch, which is the source of thickening, is also easy to store water in.
When you put this starch in a heated pan, it absorbs water at once.
As a result of being clogged with water, it becomes thick.
On the other hand, to grow wheat on dry soil, starch is harder to store water than potatoes.
Therefore, it is not so thick.
In other words, the difference in the environment in which plants grow is greatly related to their thickness.
Failure is part of success.
Yes!
You can say anything besides cooking.
That's right.
Thank you very much!
I didn't expect it.
But I learned it.
Until now.
Starch makes it easier to absorb water.
I wanted to do it.
Certainly.
As the teacher said, if you put starch and water in a transparent container...
I don't know which one is which.
As long as it changes.
This is a message from Mr. Uchida.
From now on, it is an experiment to express the fun of thickening.
It is very interesting to increase the amount of starch and water in one ratio.
Isn't that ratio difficult?
Is this it?
This is water-soluble starch.
You can grab that liquid.
Can I grab it?
Yes, it is liquid.
Try to hold it quickly in the way of making dumplings.
Quickly.
What do you mean by "quickly"?
Gross!
What do you mean?
I don't know at all!
Tell me!
I can't hear you.
Your face is not reflected at all.
This is interesting!
Dumplings.
It's amazing.
What is it?
Do it again.
It looks like water from the outside.
It's like milk.
It's coming out.
It's amazing.
It's milk.
It's amazing.
Do it again.
It's amazing.
Try making the bottom.
It's big.
Look at it.
It's amazing.
Look at it.
It's unique.
Look at it.
It's like potato starch.
The particles are uniform and fine.
It's unique, fine and hard to dissolve in water.
It's a strange phenomenon.
Of course, it doesn't happen in wheat flour.
It's so strange and interesting.
Please listen to me.
Do you want to do it?
No, I have to read the scroll.
Let's say it together at the end.
One, two, three.
I want to be a school teacher.
Even if you clean it, why does dust come out?
AKB is investigating it.
I think dust is a bug.
What is the identity of dust that appears before we know it?
Otamajuxie?
Education TV. Sunday nights at 7:25pm. "Water park star"!